Thai Coconut Chicken Noodle Soup | Recipe Cart
Thai Coconut Chicken Noodle Soup | A Beautiful Plate's recipe with fresh ginger, kaffir lime leaves, and spicy curry paste for a flavorful broth. Perfect in 45 minutes!
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Fine-mesh sieve
- Cheesecloth
- Whisk
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Measuring spoon
- Tongs
- Spoon
Ingredients
- 2 quarts low-sodium chicken broth
- 4 ounces dried soba noodles
- 2 inch chunk fresh ginger (peeled and roughly chopped)
- 5 fresh kaffir lime leaves (torn)
- 2 teaspoons dried galangal root
- 1½ teaspoons Thai red curry paste
- 1 teaspoon fish sauce
- ⅛ teaspoon ground cayenne pepper
- 1⅓ cups (320 mL) light canned coconut milk
- 1 (8 oz) large boneless chicken breast (cut into ½-inch pieces)
- fresh lime wedges
- cilantro leaves (for garnish)
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